Easy, Frugal and Simple: 2 Ingredient Pumpkin Muffins

I’d like to start by saying, I am Princess Thanya and I am baking impaired. I long to be the Mom with the chewy cookies, or just right brownies, the perfect cupcakes, heck even the nicely baked refrigerated dough rolls, but alas I am NOT that mom. If it’s something to bake I will under cook it, or burn it. But I got sick and tired of reading all these posts everywhere about how easy this recipe is to make and make (one place being the Duncan Hines Website). I wanted to join in on the fun!

Why I like this recipe, its easy. Its 2 ingredients, I don’t have to go to the store and look for stuff I can’t pronounce and will only use once. Here is what you’ll need:

Pre-heat oven at 350. In a large bowl, empty the box of cake mix and mix with the pumpkin pie filling. I did not use the whole can of pie filling. I used about 15 ounces. When you are mixing you will start to see when it has reached a good consistency. I have read people using the whole can, its up to you. I used about 15 oz and it was perfect. Also I used yellow cake mix, someone posted saying she used chocolate cake mix cause that’s what she had on hand and everyone loved it so again its up to you.

THAT’S IT! No sifting, no measuring, no cracking, no melting, mix the two ingredients and you are DONE! Get your muffin pan out and liners and fill them up! Bake for 15-20 minutes or until a lovely golden color and a toothpick comes out clean. Makes 1 dozen. My hubby warmed one up and slathered it with cream cheese this morning. Big hit!